Salmon (very similar to trout) is large fish with pink, orange or red flesh. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with salmon as an ingredient. Questions about dishes which include salmon, but are not focused on salmon, should not use ...
If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...